Pork chop with Madagascan pepper and coffee rub

Peugeot equipment: Maestro pepper mill

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• 6 high welfare pork chops of about 200-250g each
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• 8g coffee
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• 8g of juniper berries
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• Voatsiperifery to taste
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• 1 – 2 pointed cabbage depending on size
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• 2 medium onions
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• 2 slices of bacon
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• Parsley
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• 200ml of stock
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• 900g potatoes, peeled
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• butter (as needed)
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• milk (as needed)
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• oil (as needed)
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• Cornstarch (as needed)
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• Nutmeg (as needed)
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1. Finely grind the same weight of coffee and juniper berries.
   nThen add the Voastiperifery Madagascar pepper (grind setting 3).
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2. Rub the pork chops on both sides with the Voatsiperifery wild pepper and coffee rub. Place them on a baking sheet and bake in the oven at 180 degrees until a core temperature of 60 degrees is reached.
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3. Cut the pointed cabbage in half, remove the core and cut into strips. Blanch slightly and refresh in cold water.
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4. Peel onions and cut into small cubes. Also cut the bacon into small cubes. Fry the onions and bacon in a pan with a little oil.
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5. Moisten half of them with the stock and add the pointed cabbage. Let simmer and bind with cornstarch.
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6. Cut the peeled potatoes in half and cook them in salted water, then drain. Then mash them with hot milk and add the other half of the bacon/onion mixture. Season with salt and nutmeg.
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